Yucatan Chicken Lime Soup

4 corn tortillas cut into thin strips
1 large tomato-halved & seeded
1 T olive oil
1 med. onion finely chopped
8 cloves garlic minced
2-8 serrano peppers thinly sliced (wear gloves!)
4 C Chicken Broth (fat free)
1&1/2 C chicken breast, cookd & shredded
1 Bay leaf
4-6 T lime juice
1/4 C Cilantro chopped
Salt & Pepper to taste

Preheat oven to 400. Arrange tortilla strips on cookie sheet. Bake 3 minutes or until lightly toasted. Transfer to plate to cool.
Grate tomatoe halves over coarse grater, discard skin. *You can substitute a can of diced tomatoes if desired
Heat oil in large pot over medium heat. Add onion, garlic and peppers. Cook for 4 minutes or until onions are soft but not brown. Stir in tomatoes,broth & Bay leaf. Simmer for 5 minutes. Stir in lime juice & cilantro. Season with S&P. Remove & discard Bay leaf. Serve with tortilla strips as topping. Makes 4 servings @ 1 Cup each. I usually double the recipe and freeze portions for later use. Great Summer Soup. Enjoy

Number of Servings: 4

Recipe submitted by SparkPeople user RUTHIEG.